Hunter-Style Grillades Reviews

We are happy to announce that Emily Connor has won our October "Cook the
Cover" contest with her delicious variation on Emeril Lagasse's grillades.

Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes  a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar  streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.

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Reviews

users rating4/4

Wow...perhaps i've mastered a good cacciatore or am more skilled in stewed meats than I realized, but i thought this recipe would be so much better. The reviews are excellent. I'm very experienced in the kitchen and followed this recipe exactly, and it was nothing more than ho-hum homestyle filler food to me.
My family agreed.
The meat was tender but there was nothing special about it.
Sorry but true.

wow, this was good. it's even better the next day (i'm having some as a snack while i peruse epicurious). it's a bit salty for my taste so the next time i make it i will not add salt to the flour or to the mixture as it cooks. i think the saltiness of the beef broth should be enough. i followed the recipe except for using beef only and using dried herbs instead of fresh.

First post ever yet have over 300 recipes saved
on Epi that i feel are top notch. Was skeptical
about this one feeling it was close to Tom
Valenti's Lamb shank recipe below and would be
too rich for beef. Wow, don't know if it was the
can of whole tomatoes opposed to tomatoe
paste, mushrooms or lack of chicken broth
(unlikely), but I prefered this to the staple below
and I LOVE lamb! Try it . http://www.epicurious.com/recipes/food/views
/Tom-Valentis-Lamb-Shanks-105869I've been
making Tom Valintine's

Excellent!! Made this one with minor changes because I didn't have everything on hand: no mushrooms, fewer peppers, only top round, no flour-and it was still excellent! Family loved it and asked for it again ASAP. Served over steamed brown rice. This one's a keeper!

This dish is delicious - rich, warm, satisfying. I used only beef and didn't bother making the grillades - I just cooked the beef in chunks. I also didn't bother measuring the vegetables (just used one onion, 1 pepper, and 3 ribs of celery), but other than that followed the recipe. Next time I make it I'm going to use more meat (maybe 3 lbs.) - or maybe even double the whole recipe as I'm pretty sure it would freeze excellently. I served it over pureed cauliflower as suggested and that also was a big hit.

Delicious! I
combined suggestions
from the previous
reviewers and used
only top round
steak, replaced red
with green peppers
and baby bellas with
reconstituted
shitakes. I
served it over
creamy grits, which
my boyfriend, the
northerner, was
blown away by. In
this economy, the
real challenge is to
get on a "How to
Cook a Wolf" tip and
make something
superlative out of
humble ingredients.
I call this dish a
total success, and
will absolutely make
it again. If I had
a little andouille,
I'd use that. But,
hey-- maybe next
year.

This was terrific.
It turned a very
tough cut of beef
into falling apart
tender. Didn't have
red pepper so I used
green. Added
another tablespoon
of balsamic vinegar,
too. Very complex,
savory flavors and
unusual combination
of herbs. And a nice
kick from the
cayenne. We all
loved it. I agree
with other reviewers
that people have not
yet discovered this
recipe. Glad I did.